Olive Oil Chocolate Chunk Cookies (2024)

Can you taste the olive oil in these cookies?

Yes, I do taste a subtle olive oil flavor, and it’s really lovely. It makes these cookies stand out from others and gives them a depth of flavor.

What kind of olive oil should I use?

I recommend a robust extra virgin olive oil, but you can use anything you like, including a mild pure olive oil.

Why do you rap the tray on a hard surface after baking?

This is a common technique which flattens cookies that are slightly puffed when they come out of the oven. The easy way to do it is to lift it several inches off the surface and let it drop straight down.

Can I freeze these cookies?

Of course. You can freeze them before or after baking. To freeze the unbaked cookie balls, put them on a lined baking sheet and freeze solid, then pack them into a heavy duty freezer bag and force out air before zipping closed. Bake right from frozen, adding 2-3 minutes extra baking time.

Are olive oil cookies dairy free?

Yes, just be sure you use a dairy free chocolate, just check the labels.

Are these cookies oily?

No, not at all, in fact they’re much less ‘oily’ than regular butter based Toll House Style cookies. These cookies have a completely dry hand.

Why do my cookies look pale?

Olive oil doesn’t promote browning the same way that the milk solids in butter do, but no worries, the flavor is there!

• 1 ¾ cup plus 3 tablespoons all-purpose flour, weigh your flour for best results: 230 grams*
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ cup extra virgin olive oil
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 Tbsp vanilla paste or extract
• 1 cup bittersweet chocolate chunks or chopped chocolate, plus more for adding to dough balls before baking, if desired.
• sea salt or finishing salt

• Preheat oven to 350°F. Line baking tray with parchment paper.

• Whisk the flour, baking soda, and salt together in a medium bowl and set aside.

• Beat the olive oil with the sugars until fully combined and fluffy. I use a stand mixer but you can do this with electric beaters or a whisk.

• Beat in the egg and egg yolk and continue beating for one minute. Blend in the vanilla.

• With the mixer on low, blend in the flour mixture, and then the chocolate. Make sure everything is incorporated evenly, and scrape down the bowl as necessary.

• Use a standard #40 cookie scoop (which holds about 2 tablespoons) to scoop out the dough. Place the balls of dough 2" apart on your lined baking sheet. If they are not round you can roll them in your palms. Press extra chips on the surface of the balls if you would like that 'chocked full of chocolate' look to your baked cookies. Sprinkle lightly with a finishing salt such as Malden.

• Bake the cookies for 9-11 minutes (it took 9 minutes in my oven) until the cookies are puffed but still quite pale on top and just starting to turn golden along the edges.

• Immediately give the pan a sharp wrap on the counter or other hard surface to deflate the cookies and flatten them a bit. I drop the tray straight down from a height of a few inches.

• Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack.

*This cookie works best with 230 grams of flour. Too much flour and the cookies won’t spread. Too little flour and they’ll be difficult to scoop and roll.

recipe originally from Love & Olive Oil

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, cookies, olive oil